Plum Raspberry Jam Recipes
PLUM RASPBERRY JAM
So easy and so delicious! This jam is sweet with just a hint of tartness. For Christmas I gave out pint jars with home-made mini loaves of bread to my co-workers, after Christmas break they all said it was the best jam they had ever had, a few even asked if they could buy some from me because it was already gone!!!
Provided by Amber C.
Categories Plums
Time 50m
Yield 4-5 pints
Number Of Ingredients 3
Steps:
- Fill up canner with water and bring to a simmer.
- Meanwhile prepare jam, I use a food processor for plums and pulse to chop, do not puree, you still want little bits of fruit.
- In a large saucepan over med-high heat bring plums and sugar to a boil.
- Boil for 20 minutes, stirring often and skimming off any foam.
- After 20 minutes add jello, stir 2 min and until completely dissolved.
- Ladle quickly into sterilized hot jars; filling to within 1/4-1/2" of tops.
- With a clean damp towel wipe jar threads and rims.
- Place heated lids (lids that have been placed in simmering water for 1-2 minutes) on jars and tighten rings.
- Place jars on elevated rack in canner, lower rack into water (water must cover jars by 1-2") add BOILING water if needed.
- Cover bring water to a gentle boil and process for about 10 minutes.
- Remove jars and place upright on a towel to cool undisturbed completely (at least 24 hrs).
- After jars cool, check seals by pressing middle of lid with finger, if the lid springs back it did not seal, store unsealed jars in fridge and use up soon.
- Store unopened jams in a cool, dry, dark place.
Nutrition Facts : Calories 1383.2, Fat 0.9, SaturatedFat 0.1, Sodium 41.2, Carbohydrate 337.6, Fiber 4.6, Sugar 332.5, Protein 20.3
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